Rockfish Tacos
Renae Gerhardstein
Equipment
- Grill (or large grill pan or cast iron skillet)
- Shallow glass dish
- Balloon whisk
- Large fish spatula
Ingredients
- 3 tablespoon olive oil, divided
- 1 medium lime, zested and juiced
- 1 pound rockfish fillets, rinsed and patted dry
For Serving
- 12 taco-size tortillas (flour or corn)
- Cucumber slaw
- Avocado crema
Instructions
- In a shallow glass baking dish, whisk together 1 tablespoon olive oil, lime juice and zest. Add the fish, turning to coat. Cover and refrigerate for at least 1 hour, but no more than 4 hours.
How to Grill Rockfish
- Preheat the grill to medium-high (about 350ºF). Oil the grates to prevent sticking. For charcoal grills, set up for indirect cooking.
- Drain and discard the marinade. Place fillets on the preheated grill.
- Cook 2–3 minutes until dark grill marks form. Rotate the fillets a quarter turn and grill another 2–3 minutes to create crosshatch marks.
- Flip carefully with a large spatula. Turn off heat directly under the fish and keep other burners on medium-high for indirect cooking.
- Close the lid and cook 5–6 minutes more, until fish is moist and flakes easily with a fork.
Pan Searing Rockfish
- Preheat a non-stick or well-seasoned cast iron pan over medium-high heat. Add 2 tablespoons oil when the pan is hot.
- Add fish and sear 4–6 minutes until the bottom develops color.
- Reduce heat to medium-low and carefully flip the fish.
- Cover and cook 5–6 minutes more until fish is moist and flakes easily with a fork.
For Serving
- Stack tortillas on a microwave-safe plate with paper towels between them to prevent sticking.
- Cover with a damp paper towel and microwave on high about 30 seconds to soften.
- Fill tortillas with pieces of rockfish and top with cucumber slaw, avocado crema, and any preferred toppings.
Notes
Don’t ever reuse a marinade that has held raw meat or fish—discard it. This marinade is simple and inexpensive, so make a fresh batch each time to avoid food-safety risks.
Recipe Variations
- Spicy chipotle: Stir chipotle sauce and mayonnaise with a squeeze of lime, a pinch of black pepper and cayenne into the avocado crema. Top tacos with shredded cabbage, red onion, and a drizzle of the chipotle crema for a smoky, creamy finish.
- Mango salsa: Make a bright salsa with diced mango, chopped onion, cilantro, and lime. Season the fish with garlic powder, paprika and salt before cooking and spoon salsa over the warm tacos.
- Sweet and tangy: Marinate the fish in olive oil, honey, lime juice, a pinch of cumin and black pepper. Serve with sliced red onion, crisp cabbage and a dollop of sour cream, finishing with cilantro and a lime wedge.
- Classic Baja-style: Pan-sear rockfish seasoned with paprika and garlic powder. Serve with a quick cabbage slaw tossed with lime and cilantro, then top with salsa and a swirl of lime-sour-cream.
Storing Instructions
- Cooked fillets keep up to 4 days in the refrigerator in an airtight container. Reheat before assembling tacos.
- To help restore texture, reheat the fish on a baking sheet in a preheated oven until warmed through.
Nutrition
Calories: 247 kcal |
Carbs: 24 g |
Protein: 17 g |
Fat: 10 g
Serving suggestions: keep tortillas warm on a sheet pan, fill with flaky rockfish, and top with cucumber slaw, a sprinkle of chili powder or fresh tomatoes, and a generous spoonful of avocado crema. Serve with chips, street corn, or a crisp salad and lime wedges.
Why We Love These Fish Tacos with Rockfish
- Quick and delicious: Aside from marinating, the recipe comes together in about 15 minutes of active time.
- Healthy: Rockfish is a lean, flaky fish with beneficial fats, vitamin D, and protein.
- Budget friendly: Rockfish fillets are typically less expensive than salmon or mahi mahi while still delivering great flavor.
Ingredient Notes and Substitutions
- Rockfish: Also called Hawaiian rock cod. Mild, slightly sweet, and cooks quickly.
- Lime juice: Brightens flavor and counteracts any fishiness. Lemon works as a substitute.
- Tortillas: Corn is traditional; flour is softer and often preferred by kids. Use your favorite.
Best Fish for Tacos
The simple lime marinade works well with many white fish. Good alternatives include cod, tilapia, halibut, or salmon depending on your preference and availability.
Recipe Variations
- Spicy chipotle: Mix chipotle sauce into avocado crema, top with cabbage and red onion for a smoky, creamy taco.
- Mango salsa: Serve tacos with a fresh mango-cilantro-lime salsa for a bright contrast.
- Sweet and tangy: Use an olive oil, honey and lime marinade with cumin for a slightly sweet finish.
- Baja-style: Season and pan-sear the fish, top with cabbage slaw and a lime-sour-cream swirl.
How to Make Rockfish Tacos — Tips
- Don’t over-marinate: Fish should sit in acidic marinades no longer than 4 hours. One hour is usually enough.
- Grill marks: After grill marks appear, rotate the fillet a quarter turn to create a crosshatch sear.
- Pan-sear hack: For grill-like marks on a pan, briefly heat a metal skewer and press it to the fish surface to create sear lines.
- Warm tortillas: Layer tortillas with paper towels, cover with a damp towel, and microwave ~30 seconds to make them soft and flexible.
Serving Suggestions
Keep tortillas warm on a sheet pan. Fill each with tender fish, top with slaw, avocado crema or slices, a sprinkle of chili powder, and fresh cilantro. Serve with chips, street corn, or a cucumber salad and lime wedges. These tacos pair well with a cold beer or sparkling water.
Recipe FAQs
What kind of fish makes the best fish tacos?
Lean, flaky white fish like rockfish are ideal for tacos because they have a mild flavor and tender texture that pair well with sauces and toppings.
How do I know when rockfish is cooked?
Cooked fish becomes opaque and flakes easily. Test with a fork—if it falls apart in chunks it’s done. The internal temperature should reach about 140°F–145°F at the thickest point.
Can I store and reheat this?
Cooked fillets keep up to 4 days refrigerated in an airtight container. Reheat on a baking sheet in the oven to help restore texture, then assemble tacos just before serving.
